Dec 4, 2016

blueberry breakfast cake

Confession: I like food. A LOT. I especially love breakfast, but sometimes want something that isn’t too hard to make. Why? Because although I love food? I also love sleep, too. I often make (or buy, but whatever) breakfast foods that can be popped in the microwaved and reheated or are tasty even without being warm. Most recently that yummy food was Blueberry Breakfast Cake.

Oh sweet Mary Mother of Baby Jesus is it delicious.

This time? Caroline did nearly all of the baking herself. I helped her read the recipe and work the oven. She really did everything else on her own!

So easy and 8 year old can do it.

Afterwards, she wanted to share with some of our favorite neighbors and they all agreed that this breakfast cake is amazing! I’ll include the recipe at the bottom and hope you love it, too.  (by the way, check out Josie in the shot of Caroline washing her hands…she wouldn’t stop trying to chew on Caroline’s shoe string!)


½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
⅞ cup* + 1 tablespoon sugar for sprinkling
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside ¼ cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* ⅞ cup = ¾ cup + 2 tablespoons

Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

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